Thursday, March 4, 2010

Dark Chocolate Brownie Cake

I call this a brownie cake because the technique used is very much that of a cake recipe; however, the lack of leavening agent and the low ratio of dry ingredients to wet ingredients produces a texture that is moist, dense and fudgey -- like a brownie! Do not overbake this cake because it is meant to be slightly underdone in the center. As the recipe states, you will be rewarded if you let it cool completely, or better yet refrigerate it overnight before digging in.


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